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Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

(2019) FOOD CHEMISTRY. 270. p.70-77
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Abstract
In this work, changes in different physicochemical properties of iron-loaded double emulsions (DEs) were monitored under the influence of novel (microwave and ohmic) and conventional heat treatments. Microwave heating led to destabilization and obvious phase separation. As compared to control samples, heat treatment increased particle size, light absorbance, centrifugal instability, iron expulsion from the internal aqueous phase, color difference, chemical instability of the lipid phase, release of iron in simulated gastrointestinal fluids and iron bioavailability in cell line SW742. Emulsion viscosity and whiteness index decreased after heat treatment, whereas the zeta-potential remained unchanged. There was a negative correlation between physicochemical stability and heat treatment intensity. Conventional heating resulted in greater stability than ohmic heating. Yoghurt samples (as model systems) were fortified with either iron-loaded or iron-free DEs. Our results showed that the presence of iron in the aqueous phase resulted in significant lipid oxidation during storage.
Keywords
IN-WATER EMULSIONS, OXIDATIVE STABILITY, HEAT-STABILITY, BILE-SALTS, MICROENCAPSULATED IRON, GASTROINTESTINAL-TRACT, WHEY PROTEINS, OIL, ACID, LACTOBACILLUS, Ohmic, Conventional heat treatment, Iron fortification, Bioavailability, Double emulsion

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Chicago
Hosseini, Seyed Mohammad Hashem, Hadi Hashemi Gahruie, Maryam Razmjooie, Marziyeh Sepeidnameh, Mahsa Rastehmanfard, Mohsen Tatar, Fakhraddin Naghibalhossaini, and Paul Van Der Meeren. 2019. “Effects of Novel and Conventional Thermal Treatments on the Physicochemical Properties of Iron-loaded Double Emulsions.” Food Chemistry 270: 70–77.
APA
Hosseini, S. M. H., Gahruie, H. H., Razmjooie, M., Sepeidnameh, M., Rastehmanfard, M., Tatar, M., Naghibalhossaini, F., et al. (2019). Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions. FOOD CHEMISTRY, 270, 70–77.
Vancouver
1.
Hosseini SMH, Gahruie HH, Razmjooie M, Sepeidnameh M, Rastehmanfard M, Tatar M, et al. Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions. FOOD CHEMISTRY. 2019;270:70–7.
MLA
Hosseini, Seyed Mohammad Hashem, Hadi Hashemi Gahruie, Maryam Razmjooie, et al. “Effects of Novel and Conventional Thermal Treatments on the Physicochemical Properties of Iron-loaded Double Emulsions.” FOOD CHEMISTRY 270 (2019): 70–77. Print.
@article{8573714,
  abstract     = {In this work, changes in different physicochemical properties of iron-loaded double emulsions (DEs) were monitored under the influence of novel (microwave and ohmic) and conventional heat treatments. Microwave heating led to destabilization and obvious phase separation. As compared to control samples, heat treatment increased particle size, light absorbance, centrifugal instability, iron expulsion from the internal aqueous phase, color difference, chemical instability of the lipid phase, release of iron in simulated gastrointestinal fluids and iron bioavailability in cell line SW742. Emulsion viscosity and whiteness index decreased after heat treatment, whereas the zeta-potential remained unchanged. There was a negative correlation between physicochemical stability and heat treatment intensity. Conventional heating resulted in greater stability than ohmic heating. Yoghurt samples (as model systems) were fortified with either iron-loaded or iron-free DEs. Our results showed that the presence of iron in the aqueous phase resulted in significant lipid oxidation during storage.},
  author       = {Hosseini, Seyed Mohammad Hashem and Gahruie, Hadi Hashemi and Razmjooie, Maryam and Sepeidnameh, Marziyeh and Rastehmanfard, Mahsa and Tatar, Mohsen and Naghibalhossaini, Fakhraddin and Van Der Meeren, Paul},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  pages        = {70--77},
  title        = {Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2018.07.044},
  volume       = {270},
  year         = {2019},
}

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